- 4
Ingredients
- 1/2 cup vegetable oil
- 1 small white onion, finely chopped
- 1 clove garlic, chopped
- 1 jalapeno chile, thinly sliced crosswise
- 1 teaspoon ground cumin
- 1/2 pound tomatillos - husks removed; fruit rinsed and chopped
- Salt and pepper
- 3/4 cup sour cream, plus more for serving
- 1 cup (packed) cilantro leaves
- 4 cups shredded roast chicken
- 10 small 6-inch corn tortillas
- 6 ounces (1 1/2 cups) shredded monterey jack
- 2 cups shredded romaine lettuce
Preparation
Step 1
Makeovers
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Directions
Position a rack in the upper third of the oven and preheat to 375 degrees . In a medium skillet, heat 1 tbsp. oil over medium heat. Add the onion, garlic and jalapeno; cook until the vegetables are soft, about 5 minutes. Add the cumin and cook for 1 minute. Add the tomatillos; season with salt and pepper. Cook for 2 minutes, then stir in 1/2 cup water and simmer until the tomatillos are soft, about 5 minutes.
Let the mixture cool, then transfer to a blender and mix until smooth, about 1 minute. Add 3/4 cup sour cream; blend until combined. Add the cilantro and blend until smooth; season.
Spread 1/2 cup of the salsa into a 9-by-13-inch baking dish. In a bowl, mix the chicken with 1 cup of the salsa.
In a small skillet, heat the remaining 7 tbsp. oil over medium-high heat. Working with 1 tortilla at a time, submerge in the oil for a few seconds, then transfer to paper towels to drain, keeping the tortillas in a single layer.
Divide the chicken mixture among the tortillas, spooning about 1/3 cup in a line down the center of each. Roll them up and line them in the prepared baking dish. Pour the remaining 1 cup of salsa over the enchiladas.